Cheesy Sausage Breakfast Bake

This is technically a casserole. 

HOWEVER, the word casserole makes me cringe.  It's like some weird 70's wallpaper in ugly orange and pea green that was my old high school.  The word casserole makes me shudder.  Never use it.  Ever.  *shudders*

Anyway, it's summer. I don't know about you, but we family vacation and we family vacation hard.  There is usually like 10 of us at a time eating.  It's expensive to go out for every meal so we usually all take turns cooking and eat together. 

We want cheap.  We want easy.  We want hearty.  We want delicious. 

That's exactly what this recipe is.  Cheap, easy, hearty and delicious.  Best part?  You can do it over a campfire!  All you need is a cast iron skillet and a throw away foil pan with a lid and you are golden! 

I know you guys will love this.  Especially since it's such a great make-ahead dish!  Prep it the night before and give it to your crew before they head out on the boat for a long day of fishing.  ;-)

Seriously guys, this bake is so delicious, I could literally eat it all day long.  It reheats really nicely too!  Just top with some extra cheese!  However, I'm pretty sure you won't have many leftovers.  

Cheesy Sausage Breakfast Bake

Prep Time:  15 minutes
Bake Time:  30 minutes
Total Time:  45 minutes
Serves:  8-10 


2 TBSP extra virgin olive oil
1 lb loose breakfast sausage (I use Bob Evans or Jimmy Deans) 
1 large onion, diced
2 cloves of garlic, minced
1/4 cup of heavy cream
8 eggs
2 large russet potatoes shredded with a grater
2 1/2 cups shredded mild cheddar cheese
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp black pepper
3 scallions, chopped


Start off by preheating your oven to 375 degrees.

Grate 2 russet potatoes into some water so they don't turn brown. 

In a large cast iron skillet (or whatever you have on hand), over medium high heat, heat the olive oil and throw in the loose sausage.  Break up and start to brown for about 2 minutes. 

Add your onions and garlic.  Saute for 3-4 minutes.

While the sausage mixture is cooking, drain the potatoes and lay out on a sheet pan and pat dry with a paper towel. 

Add the potatoes to the sausage mixture and season with cumin, salt and pepper.

In a mixing bowl whisk together the eggs and heavy cream until completely incorporated.  Fold in 2 cups of the cheddar cheese.

You should cook the sausage mixture for no more than 8-10 minutes once you have added the potatoes.

Grease a large 9 x 13 baking dish with butter.  (because why the hell not)

Dump your sausage mixture into the baking dish and pat down gently so that it is evenly distributed.

Add the eggy cheese mixture, pouring all over the sausage mixture.

Bake covered at 375 for 20 minutes.  Then take it out, add the remaining 1/2 cup of cheese and the scallions and bake for 10 more minutes

When done, let rest for 5 minutes before attempting to serve.  That sucker is hot!

Lastly, enjoy!!!

Krissi Biasiello is a native of South Philadelphia, Pennsylvania.  Cooking since she was a little girl with her large Italian family, she decided to leave her paralegal job and shoot for the stars on FOX’s cooking competition show, MasterChef.  She beat out 43,000 homecooks across America and came in 4th place.  Under the scrutiny of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in the culinary world.  She now shares her recipes with all of you!  Her rustic, homestyle take on everything will win you over and will definitely “get your asses in the kitchen”. 
To contact Krissi for appearances, in-home demonstrations, catering and more, you can find her below. 

Rotund Chef - Facebook
Rotund Chef - Pinterest
Krissi Biasiello - Twitter
Krissi Biasiello - Instagram


Popular Posts